Abstract
The gelation mechanism of κ- and ι-carrageenan with various types of monovalent counter ions are considered by means of small-angle X-ray scattering. The extent of chain aggregation was discussed with the cross-sectional radius of gyration estimated from cross-sectional Gunier plots. The gelation of κ-carrageenan found to involve the multiple aggregation of double helices except for Li + and Na +-type, while ι-carrageenan gel was consisted of just double helices.
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